Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

May 8, 2013

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Can’t there be an easier spelling for the word Vinaigrette?  I don’t know why it’s so hard for me to remember that one, maybe because I was always a phonetic speller growing up (and basically still am, but no one knows thanks to spell check) so I want to spell it vinegaret. I’m sure it’s spelling has something to do with the fact that it originated from the french word “vinaigre”. So I’ll just have to think French.

Salad with Grilled Chicken, Avocado, Tomato & Honey-Lime & Cilantro Vinaigrette | Cooking Classy

I love how versatile vinaigrette can be. You have many different options of oil to choose (though most of the time I like to use olive oil as it is one of the healthier options), then there’s an assortment of different vinegars to blend in and for additional flavor there are so many various herbs and spices to pick from.

For this vinaigrette I went with a flavor combination I love, especially when the summer months are rolling around, the honey lime combo. Lightly sweet, lightly tart with just the right amount of acidity to balance the lightly sweet flavors of the corn and avocados it coats. Yes indeed it’s a delicious choice of topping for this simple salad as it creates a delicious fusion of flavors. Enjoy!

Also, join I Wash You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.

Salad with Grilled Chicken, Avocado, Tomato & Honey-Lime & Cilantro Vinaigrette | Cooking Classy

Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette

A delicious salad loaded to the max with flavor. Brimming with veggies, lean chicken, cheese and finished with a bright vinaigrette. 

Servings: 4
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 lb boneless , skinless chicken breast, grilled and diced into strips
  • 1 head Romaine lettuce , torn into bite size pieces
  • 1 pint grape tomatoes , sliced into halves
  • 1 cup fresh corn (from about 2 ears of corn)*
  • 2 Avocados , diced
  • 4 oz Queso Fresco or Feta cheese , crumbled

For the Honey, Lime and Cilantro Vinaigrette

  • 3 Tbsp fresh lime juice
  • 3 Tbsp honey
  • 3 Tbsp rice vinegar
  • 1/4 cup lightly packed cilantro
  • 1 clove garlic , minced
  • 1/4 tsp each salt and freshly ground black pepper
  • 1/3 cup olive oil

Instructions

  1. To assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve.
  2. For the Vinaigrette: In a blender combine lime juice, honey, rice vinegar, cilantro, garlic, salt and pepper and pulse mixture until cilantro has been finely chopped.

  3. With blender set on low speed (remove the center circular attachment from lid) and slowly drizzle olive oil into blender in a slow and steady stream, then blend until slightly thickened about 20 seconds longer.

Recipe Notes

*Frozen corn would also work, just thaw according to package directions before adding to the salad.

Nutrition Facts
Salad with Grilled Chicken, Avocado & Tomato with Honey-Lime, Cilantro Vinaigrette
Amount Per Serving
Calories 652 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 9g56%
Cholesterol 92mg31%
Sodium 516mg22%
Potassium 1509mg43%
Carbohydrates 37g12%
Fiber 10g42%
Sugar 21g23%
Protein 34g68%
Vitamin A 7670IU153%
Vitamin C 37mg45%
Calcium 213mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Salad
Cuisine: American
Keyword: Salad, Vinaigrette
Author: Jaclyn